High Protein Carnitas Burrito
Elevate your burrito game with this High Protein Carnitas Burrito—a mouthwatering blend of tender, slow-cooked pork shoulder infused with citrusy orange and lime juices, smoky adobo sauce, and aromatic spices. Tucked into a whole wheat tortilla, this protein-packed masterpiece is layered with hearty brown rice, fiber-rich pinto beans, creamy avocado slices, and a touch of Monterey Jack cheese for a satisfying finish. Ideal for meal prep or a crowd-pleasing dinner, this recipe is bursting with bold flavors and wholesome ingredients to keep you fueled and energized. Perfect for fans of authentic Mexican cuisine, it’s a delicious way to enjoy a nutritious, high-protein meal that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Orange juice
- 2 tablespoons Lime juice
- 2 tablespoons Adobo sauce
- 15 ounces Pinto beans, drained
- 2 cups Brown rice, cooked
- 4 Whole wheat tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 Avocado, sliced
- 0.25 cup Cilantro, chopped
Instructions
Begin by trimming excess fat from the pork shoulder and cut it into large chunks for easy handling.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork chunks and sear on all sides until golden brown. This should take about 10 minutes.
Peel and crush the garlic cloves.
Once the pork is seared, add garlic, cumin, oregano, salt, and black pepper to the pot. Stir well to coat the pork with the spices.
Pour in the orange juice, lime juice, and adobo sauce, making sure the pork is well-covered with the mixture.
Reduce the heat to low, cover the pot, and let it simmer for about 3 to 4 hours until the pork is tender and easily shreddable.
In the last 30 minutes of cooking the pork, prepare your accompaniments. Cook the brown rice if not done already.
Drain and rinse the pinto beans and set aside.
Once the pork is tender, remove it from the pot and shred it using two forks.
Return the shredded pork to the pot and toss it in the remaining sauce to absorb all the flavors.
Warm the whole wheat tortillas in a dry skillet over a low flame.
Assemble the burritos by placing a warm tortilla on a flat surface. Add a quarter of the shredded pork, a portion of cooked rice, a handful of pinto beans, a sprinkle of shredded Monterey Jack cheese, a few avocado slices, and a hint of chopped cilantro.
Fold the sides of the tortilla over the filling, then roll into a burrito. Repeat with the remaining tortillas.
Serve hot and enjoy your high-protein carnitas burrito.
Nutrition Facts
Calories |
4746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.4 g | 367% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 14.6 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1345 mg | 103% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5789 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
